Little Gem Salad Recipe
roasted poblano-yogurt dressing, pepita crumb, radish, red onion, queso fresco
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Ingredients
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Salad Base
Roasted Poblano-Yogurt Dressing
Pepita Crumb
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the Little Gem lettuce thoroughly under cold water. Shake off excess water and then cut each head in half lengthwise. Place on a serving platter.
- 2
Prepare the Radishes
Trim the ends off the radishes and slice them thinly. Scatter the sliced radishes over the lettuce.
- 3
- 4
Crumble the Queso Fresco
Crumble the queso fresco into small pieces and sprinkle evenly over the salad.
Dressing Preparation
- 5
Roast the Poblano Pepper
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. Once cooled, peel off the skin and remove seeds.
- 6
Pepita Crumb Preparation
- 7
Toast the Pepitas
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the pepitas, paprika, and salt. Toast for about 5-7 minutes, stirring occasionally, until the pepitas are golden and fragrant. Remove from heat and let cool.
Assembly
- 8
Combine and Serve
Drizzle the roasted poblano-yogurt dressing over the prepared salad. Top with the toasted pepita crumb. Serve immediately and enjoy!